In a medium saucepan over low heat, whisk together cubed unsalted butter, sugar, lemon juice, lemon zest, and a pinch of coarse salt. Gradually add the eggs while continuously whisking until the mixture thickens, about 8-9 minutes.

In a large mixing bowl, combine flour, sugar, and sea salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Add vanilla extract and cold water gradually, mixing until the dough forms. Chill the dough for 15 to 60 minutes.

Roll out the chilled dough to about 1/8-inch thickness. Transfer to tart pans, pressing gently into the edges. Prick the bottoms and refrigerate for another 15 minutes.

Preheat your oven to 350°F (175°C). Line the chilled tart crusts with parchment paper and fill with pie weights. Bake for 10 minutes until lightly golden, then remove weights and bake for another 5-7 minutes until fully golden. Let cool.

In a bowl, whisk together the eggs, sugar, and a splash of vanilla extract. Fold in the yogurt and honey to create a smooth mixture.

Layer the sliced strawberries in each tart crust and pour the custard filling evenly over them.

Bake the filled tarts for 30-35 minutes, until the custard is set and lightly jiggly. Cool to room temperature, then chill in the fridge.

Stir the chilled lemon curd and drizzle it over the tops of the tarts before serving.

Chill the tarts for at least 30 minutes before serving. Optionally garnish with whipped cream or mint leaves.